Maple Flat White Bread

Espresso Preparation

1. Grind coffee beans to fine consistency
2. Dose 18g coffee into portafilter and level
3. Tamp evenly with 30lbs pressure
4. Extract double shot in 25-30 seconds for 36ml yield
5. Espresso should have rich crema and balanced flavor

Maple Milk Preparation

1. Pour milk into steaming pitcher
2. Add maple syrup, vanilla extract, and butter extract
3. Steam milk to 150-160°F, creating microfoam
4. Swirl gently to incorporate maple flavors
5. Tap pitcher to settle foam

Assembly

1. Pour espresso into 6oz ceramic cup
2. Add pinch of cinnamon and sea salt to espresso
3. Pour steamed maple milk from height of 3-4 inches
4. Create smooth, velvety texture with minimal foam on top
5. The drink should have integrated coffee and milk layers
6. Garnish with toasted breadcrumbs around rim
7. Serve immediately while hot

Flat White Perfection:

• Use high-quality pure maple syrup, not pancake syrup
• Steam milk to proper temperature - too hot will scorch maple flavors
• Pour milk steadily to create smooth microfoam integration
• Toast breadcrumbs in dry pan until golden for authentic bread aroma
• Butter extract is optional but adds authentic bakery flavor
• Practice milk pouring technique for signature flat white texture